Wednesday, 10 August 2016

Grilled Pork with a Lemongrass and Coconut Marinade

This marinade was created by one of those inspired moments that happen when you realise that the ingredients you thought you had in your fridge has vanished  and you are looking round for substitutes...... in this case no natural yogurt, I had raspberry yogurt but decided, on reflection, that would just be a bit too weird! so casting around for an alternative I spied a tin of coconut cream and a Thai style marinade was born. 

Recipe enough for 4

600g pork tenderloin

for the marinade
2 stalks lemongrass - just the bottom two inches are needed
2 cloves garlic
1 green chilli
2 shallots
juice of a lime
handful of basil leaves
handful fresh coriander
160ml tin coconut cream
salt and pepper

extra lime to serve

Skewers - if using wood soak in water first

Pop all the marinade ingredients into a blender and whizz until smooth. It is a rather thin marinade but that's fine.

Cut your pork into large chunks and place in a bowl. Pour over the marinade, cover and leave to marinade for at least 2 hours - overnight would be perfect.

The marinade will turn the pork a paler colour. The longer you can leave it to marinate the more tender and fragrant it will become.

When your ready to cook, thread the pork onto the skewers and either place over the coals on a barbecue alternatively, you can griddle or grill them inside.

Keep rotating and make sure the pork is cooked right through - about 6 to 8 minutes per side. Once cooked transfer to a warmed plate and squeeze a little more lime juice over. Serve straight away.

They go well with a bowl of rice and a spicy green salad. Although we had ours as starter kebabs with dips and bread.........

Have a happy sunny day
Love Lizx

 Pork with Coconut and Lemongrass